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Kmeta (potassium metabisulfite) does two things; it inhibits microbes from infecting your wine, and it also helps prevent oxidation. The amount in a bottle of commercial wine is either at the level it should be FOR THAT BOTTLE, or has diminished due to aging. Either way, if you further dilute it...

For sure. Some good advice I got early on was to make a few batches at a time a few times a year to get a good supply. But even just 30 bottles, if you taste one every month that sill leaves a bunch to age to some kind of maturity. It's just fighting that devil on your shoulder telling you to...

And to add a bit of a digression... experiencing those weird phases and then having a wonderful beverage 1 or sometimes 3 years later really taught me to NEVER dump anything unless it's infected. If you have brett or vinegar or band-aid, or any other clearly identifiable spoilage it might make...

As others have already said, I taste as often as possible to gauge where the wine is and if there are any issues to address. I also recommend tasting after you bottle. New winemakers tend to drink everything they make way too fast (me included), so that's always very common advice to let it age...

Great job. And I like the different animals; not only are they lovely, but they add an easy way to differentiate the varietals.

Absolutely fantastic design. Love it. Simple and clean, really good work. It is so much better than just "OK", you should be proud (wine and beer labels are my business so I see A LOT). You can fool around with the order, scale, and position of the varietal and date. And if you aren't locked...

Wow that's incredible! The only wine I've had for more than 5 or 6 years is a faux sherry I made in 2008. I oxidized the hell out of it to begin with to get those nutty sherry notes, so I didn't think O2 would be an issue. I still have 2 left to taste every few years, and just opened one a...

I agree it CAN strip some volatile compounds, but only if you ferment too hot. If you control the temp it's just a neutral yeast, that's going to provide a very robust fermentation with little risk of other organisms joining the party.

Dark bottles offer protection from UV while light or clear bottles don't. To protect the wine for aging, a dark bottle is always better. The only reason to use a clear or lighter colored bottle is for presentation purposes. That's not a bad thing, a saturated red fruit wine looks spectacular in...

Wow that color!

Really great job on the labels. I always strongly suggest people put labels on their wines, because it absolutely does positively affect the experience of drinking it. The design is fantastic; the only thing I would suggest from a design perspective is shifting some of the top and middle stuff...

Sorry can't give any input on your particular wine... but to me it doesn't sound like an oxidation issue. Oxidized wine usually has nutty flavors, sometimes cola or root beer flavors in reds, sherry notes, etc. To answer your original question, once a wine is oxidized there nothing you can do to...

100% depends on the fruit and the style of wine you're making (and personal taste of course). Darker fruits like blackberries and blueberries can certainly use some tannin if you're making a bigger dense wine (fruits that are similar to vinifera red wines). Anything you think you might want to...

Absolutely fantastic. I love that pool room. Amazingly impressive and thanks for sharing.

Cool. It's really amazing how little pieces of "trash" can be turned into something cool looking. The model pictured has razor blade sleeves, the rear exhaust is a fireworks canister I found on the ground after July 4th, the body is made from juice bottles, it's got earbuds and lotion caps, and...

I About 2 years ago I discovered scratch build/kitbashing model making. Creating a model using plastic styrene sheets and random found plastic parts (containers and other retail products, stuff found on the sidewalk, etc, other plastic model parts, all called "greeblies" in general). Collecting...

Just joined a local mead group, and going to bring these to our group tasting this weekend.

Very nice! I'm sure with that blend it's quite fruity, and the labels reflect that... that it will be yummy. :)

We enjoyed Naked Wines for quite a few years. Found some absolutely fantastic wines for the price points (to gently counter balatonwine :) ). The only "problem" I had was they are all small wineries with limited production, so when you do find that gem, there are usually no more to buy. It's a...

Between you and Winemaker81 I think you've covered it... most wines need to age, bigger wines need more time to smooth out and integrate, and the concentrate is the one variable in kit wines you don't always have in commercial wines (some commercial do use concentrate).